A little tangy, a little crunchy, and totally delicious, cranberry walnut bread is a holiday baking staple! This festive quick bread recipe makes an impressive hostess gift or an easy make-ahead Christmas morning breakfast. Try it with sweet orange marmalade!
My mom has made cranberry walnut bread for breakfast on Christmas morning for as long as I can remember, and to me this sweetly tangy bread tastes like the holidays. The loaf is packed with tart fresh cranberries, crunchy walnuts, and a hint of bright, citrusy flavor thanks to fresh orange juice and zest.
Not only is this easy quick bread a simple and delicious breakfast that can be made ahead and served while you're busy opening presents on Christmas morning, it also makes a wonderful hostess gift for holiday parties and family gatherings. Trust me... you're going to want to bookmark this recipe for the holidays!
And if you want to check out some other quick bread recipes, check out my easy banana bread, my streusel-topped cinnamon applesauce bread, and my chocolate-chip studded zucchini bread.
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Fresh Cranberries - Fresh, tart cranberries are the star of the show! Slice them in half before adding them to the batter. Frozen or dried cranberries can be substituted if you're not able to get your hands on fresh cranberries (see recipe notes for how to substitute).
Walnuts - Chopped walnuts add a bit of flavor and crunch to this quick bread recipe. This recipe uses English walnuts, which may be called California walnuts or mission walnuts and are the most common variety here in the U.S., rather than black walnuts, which have a more earthy flavor.
Orange Zest - A bit of orange zest adds a bright citrus flavor to this bread. Use a microplane or the small holes on a box grater to finely grate the orange outer layer of the fruit's peel. Avoid the white under layer of the peel, which is bitter.
Orange Juice - Orange juice adds extra citrus flavor and a bit of acidity to the bread's batter. Since I'd already zested the orange, I went ahead and juiced it, too, but store-bought orange juice is perfectly fine if you prefer.
Vinegar - Vinegar adds an extra bit of acidity and tang to the batter while also activating the baking soda to make the bread rise.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Whisk together flour, sugar, baking soda, and salt. Set aside.
Step 2: Beat the egg. Add the water, orange juice, melted butter, vinegar, and orange rind and whisk to combine.
Step 3: Add the flour mixture to the egg mixture and stir just until blended.
Step 4: Add the cranberries and walnuts and stir just until mixed. (Optional: save a few to sprinkle on top of the loaf before baking.)
Step 5: Pour the batter into a greased loaf pan and bake at 350°F for 1 hour and 10 minutes, until the top is golden and a toothpick inserted into the loaf comes out clean. Let the baked loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Allison's Top Tips
For an extra beautiful loaf, reserve some of the chopped cranberries and walnut and sprinkle them over the batter before baking. I like to use this same tip with cookie mix-ins for baking pretty cookies, and it works wonderfully with quick breads, too!
Serve the bread with sweet orange marmalade to really let the citrus flavors in the bread shine and to balance the tart cranberries with a bit of added sweetness.
Recipe FAQs
Yes, you can substitute frozen or dried cranberries for fresh cranberries in this recipe (and in most baked goods that call for fresh cranberries), though I do recommend fresh if you can get them.
If using frozen cranberries, keep the measurement the same (1 cup for 1 loaf) and do not thaw the berries before adding them to the batter. You won't be able to chop them, but keeping them whole is fine (though you will have fewer and larger cranberries in your loaf than if you had use fresh, halved cranberries as the recipe calls for).
If using dried cranberries, opt for unsweetened and reduce the measurement to ¾ cup for 1 loaf, as dried cranberries are smaller by volume. Though it's not necessary, you may choose to soak the dried cranberries in water for about 15 minutes to hydrate the dried berries before adding them to the batter so that they will be plump and moist once baked.
Cranberry walnut bread will keep for up to 5 days stored in an airtight container at room temperature.
This bread can be frozen for up to 3 months; for best results, wrap the completely cooled loaf tightly in plastic wrap followed by a layer of aluminum foil and place the wrapped loaf into a plastic bag or other airtight container before freezing.
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Recipe
Cranberry Walnut Bread
Ingredients
- 2 cups (240 grams) all-purpose flour
- ¾ cup (149 grams) granulated sugar
- 1 teaspoon (4 grams) baking soda
- 1 teaspoon (6 grams) salt
- 1 large egg
- ½ cup (114 grams) water
- ⅓ cup (76 millileters) orange juice
- ¼ cup (57 grams) unsalted butter melted and slightly cooled
- 3 Tablespoons (43 grams) white vinegar
- 1 teaspoon (2 grams) grated orange rind
- 1 cup (100 grams) halved fresh cranberries
- 1 cup (114 grams) chopped walnuts
Instructions
- Preheat the oven to 350°F. Spray a standard loaf pan (8.5"x4.5") with cooking spray and set aside.
- Add flour, sugar, baking soda, and salt to a medium bowl and whisk to combine. Set aside.2 cups (240 grams) all-purpose flour, ¾ cup (149 grams) granulated sugar, 1 teaspoon (4 grams) baking soda, 1 teaspoon (6 grams) salt
- In a large bowl, beat the egg until well blended.1 large egg
- To the bowl with the egg add the water, orange juice, melted butter, vinegar, and orange rind and whisk to combine.½ cup (114 grams) water, ⅓ cup (76 millileters) orange juice, ¼ cup (57 grams) unsalted butter, 3 Tablespoons (43 grams) white vinegar, 1 teaspoon (2 grams) grated orange rind
- Add the flour mixture to the egg mixture and stir just until blended.
- Add the cranberries and walnuts and stir just until mixed. (Optional: save a few chopped walnuts and sprinkle them on top of the loaf before baking.)1 cup (100 grams) halved fresh cranberries, 1 cup (114 grams) chopped walnuts
- Pour the batter into the greased loaf pan and bake for 1 hour and 10 minutes, until the top is golden and a toothpick inserted into the loaf comes out clean.
- Let the baked loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
- If using frozen cranberries, keep the measurement the same (1 cup for 1 loaf) and do not thaw the berries before adding them to the batter. You won't be able to chop them, but keeping them whole is fine (though you will have fewer and larger cranberries in your loaf than if you had use fresh, halved cranberries as the recipe calls for).
- If using dried cranberries, opt for unsweetened and reduce the measurement to ¾ cup for 1 loaf, as dried cranberries are smaller by volume. Though it's not necessary, you may choose to soak the dried cranberries in water for about 15 minutes to hydrate the dried berries before adding them to the batter so that they will be plump and moist once baked.
Matthew says
Delicious!! Thank you!
Yvonne cusworth says
Hi Alison, thank you for the recipe. I added 1/2 teaspoon each of cinnamon and nutmeg to the batter. Also 1/2 teaspoon each of cinnamon and nutmeg to the top of the batter before sprinkling with the chopped walnuts. The loaf is just beautiful. Congratulations
Allison Russell says
This recipe is very similar to a recipe from the Joy of Cooking except that the JOC adds 3T of vinegar plus enough water to make 2/3 cup. We make this recipe for Thanksgiving and Christmas. It freezes very well! I make it ahead and take it out to defrost the day before. I’ll have to try this one with less water.
renata says
one wonderful and easy recipe, which l love. just have one in the oven right now,
will see how it comes out.
Gigi says
I love cranberry breads but hate the orange flavor that always accompanies them. I want to make this bread. What can I substitute for the orange rind and juice that will still complement and not change the texture? Thanks.
Allison Ferraro says
Hi Gigi! You can skip the orange zest, which will significantly reduce the amount of orange flavor in the bread. I have not tested a substitute for the orange juice, and I do not want to suggest a substitute that I'm not certain won't change the bread's texture. If you want to avoid all orange flavor I would suggest finding a recipe that is designed without orange juice or zest rather than altering this recipe.
- Allison
Gigi says
I am thinking Apple Juice might work as a substitute and possibly some lemon zest instead of orange. Opinion?
Allison Ferraro says
Yes, I imagine that substituting the orange juice with an equal measure of apple juice and replacing the orange zest with lemon zest would work. The vinegar should be sufficient to activate the baking soda without the acidity from the orange juice. I have not tested these substitutions so I cannot respond with certainty, but I expect that would work. If you do try it please let me know how it turns out!
- Allison
Rita says
This recipe turned out great. I used whole cranberries, personal preference. Great flavor also added 1 tsp of vanilla.
Chris says
Wow what a great recipe! It was just the perfect texture, moist enough but not falling apart. At first I was skeptical using vinegar but now I am sure it added something to make it an excellent recipe. My husband even liked it and he is not much of a sweet bread fan.
Basie says
Regarding Walnuts: Regular Walnuts or Black Walnuts?
Thank you!
Allison Ferraro says
This recipe uses regular walnuts, which could be sold under the name English walnuts, California walnuts, or mission walnuts.
- Allison
Lydia says
Made this exactly as written, one exception I used dried cranberries. Soaked the cranberries in water for a while before adding. Baked for just over an hour and it was perfectly done. Delicious!!!! Lots of orange flavor! Will definitely make again!!
Allison says
Thank you so much for your review, Lydia! I'm glad to hear that the dried cranberry substitution worked well for you and that you loved the recipe!
- Allison
Debbie Boone says
Thanks so much for the great recipe! I doubled it and baked in small foil bread pans. I got 5 loaves but would have gotten more if I hadn’t put as much batter in the pans! My husband and I tried a loaf and it’s delicious! Again thank you!
Allison says
Hi Debbie! I'm so glad that you had success doubling the recipe to make several smaller loaves and that it was delicious! Thank you for leaving a review!
- Allison
Arlene says
How long did you bake the smaller loaves?
Maria says
I would like to try your recipe for Christmas. Can I add apple cider vinegar instead of white?
Thank you
Allison Ferraro says
Hi Maria! Yes, you can substitute apple cider vinegar. I haven't tested it, and you may notice a very slight flavor difference, but I expect it will be delicious.
- Allison
Irma says
What can I use if I don’t have white vinegar on hand?? Lemon juice???
Allison says
Hi Irma! I have only tested this recipe using white vinegar, so I am not able to recommend a substitute with certainty. I always recommend following a recipe exactly, especially if it's the first time you're trying a new recipe, but if you're not able to get your hands on white vinegar I do imagine that lemon juice would work in its place.
- Allison
Shelly says
I made this today after reviewing several recipes. I am not going to search any further - this bread is perfect! I used three small loaf pans and baked for 37-38 minutes at 350. I don't normally follow directions to a 'T', but this one I did and it needs no adjustments. It also doesn't need a glaze unless you think you want one. I just tried a piece out of the oven and the ratio of sweet to tart is spot on.
Thank you for a recipe I will make again and again!
Shelly
Patty says
This is the second time making these and I've doubled the recipe this time. Thank you for making that easier with your conversion scale. I couldn't believe how delicious these were. It was a wonderful way to use the rest of the cranberries from Thanksgiving. I made mine into muffins and they turned out perfectly! It makes it easy to grab one on the way to work. I'll share a couple of these with friends, but I know I'll save the majority for me! I'll definitely make these again and again!
Allison says
Thank you so much for your 5 star review, Patty! I'm so glad that you love this recipe as much as my family does. And as you said, it's an excellent way to use those leftover cranberries from Thanksgiving! Happy holidays!
- Allison
Glenda says
Absolutely delicious! Had never tested cranberry orange bread before. . . Didn’t realize I was missing out on something so delicious. Was going to make more loaves to give away and the local Walmart doesn’t have any, going to try to order online. Thank you for the recipe!
Allison says
Thank you so much for your review, Glenda! This recipe is a Christmas morning staple for my family, and I'm so glad that you love it, too!
- Allison
Nina says
Made 6 loaves. Was awesome
Allison says
Thank you so much for your review Nina!
- Allison
Ron Peterson says
The Wife and I tried this and it was great tasting. It would be a GREAT CRANBERRY and WALNUT BREAD to give to your NIEGHBORS and LOVED ONE'S at CHRISTMAS TIME.
Allison says
I'm so glad you love this recipe as much as I do! Thanks for your review, Ron!
- Allison
Nancy says
Will frozen cranberries work?
Allison says
Hi Nancy! Yes, frozen cranberries will work. Do not thaw the frozen cranberries before stirring them into the batter (and you can keep them whole rather than chopping them).
- Allison
Joyce says
Can this be made in mini loaf pans?
Allison says
Hi Joyce! Absolutely! You will need to shorten the baking time, but the batter can certainly be divided among mini loaf pans and baked.
- Allison
Marilyn says
Hi Alison
Looking forward to making this Cranberry Walnut bread, but could you explain what ... 3T of vinegar is, teaspoon ? tablespoon ?
Just not sure 🤔
Thanks
Allison says
Hi Marilyn! Great question! “T” is shorthand for Tablespoon, where “tsp.” would be the abbreviation for teaspoon.
- Allison
Allison says
My pleasure! I hope you do give the recipe a try!
xx Allison
heycakes says
Oh my... I want this for breakfast every day!! And I think I actually might! Thanks for sharing the recipe 🙂
Swati says
Hi ,
I am not sure if i will find fresh cranberries, will dried cranberries be okay to use in this recipe ?
Thank you.
Allison says
Hi Swati! I have not tested this recipe with dried cranberries, but I do imagine that they would work fine (since fresh cranberries do not add moisture to this recipe as fresh produce often does in recipes). If you are based in the US like me, you can probably find fresh cranberries in your local grocery store from about October to December, and fresh cranberries can be frozen for use in baking throughout the year. I hope this helps, and happy baking!
- Allison
Carmen says
I’m a vegan. What can I substitute for the egg?
Allison says
Hi Carmen! I would love to help, but I'm afraid I don't have experience with vegan baking and have not tested an egg-free version of this recipe.
- Allison
Debbie Boone says
Do you think I could double the recipe and bake in small foil “bread” pans for gifts? Thanks! Debbie
Allison says
Hi Debbie! Yes, you can absolutely double the recipe and use smaller foil loaf pans. The smaller loaves will need less time to bake (I haven't tested this recipe as smaller loaves, so I'm not able to say exactly how much time they'll need), so be sure to keep an eye on them as they bake. They'll make wonderful gifts!
- Allison
Marisa says
Whyi s the vinegar added???
Allison says
Hi Marisa! As an acid, vinegar is used to activate the baking soda, creating carbon dioxide gas which causes the bread to rise properly when baked.
- Allison
Ginger says
My husband baked this today, years after you posted it. It was perfect & so delicious. We live at 6000’ elevation & he made the recommended standard adjustments for altitude. It rose beautifully & was perfectly moist. I’ve Pinned it so we can access it easily in the future.
Allison says
Hi Ginger! Thank you so much for leaving a review! I'm so glad to hear that you love this recipe as much as I do. It's a holiday staple in our house, and I hope you'll be able to enjoy the recipe again and again.
- Allison
Mary says
I was wondering if this recipe can be tripled??? Great idea for neighbors!! Thank you for the recipe. Can't wait to try it!!
Allison says
Hi Mary! Thank you for your interest in this recipe! Technically, yes, this recipe can be tripled to bake 3 loaves. However, I would recommend mixing each loaf separately. When doubling or tripling a recipe (especially for cakes and quick breads) you want to be sure you're combining the ingredients well without over-mixing the batter, which becomes challenging when working with a larger amount of ingredients. Happy baking!
- Allison
Joan says
Can this be made as muffins or will it lose something in the translation?
Allison says
Hi Joan! I have not tested baking this recipe in a muffin pan, so I cannot reply with 100% certainty, but this recipe was designed to be baked in a loaf pan and I expect the bread's texture would not be optimal if baked in a muffin pan.
- Allison
bbmd says
Almost any bread recipe can be made into muffins by increasing the temp by 25 degrees.